If you love pasta, you need to try this next level spaghetti carbonara! It’s a creamy and flavorful dish that elevates your regular spaghetti dinner to something really special. Perfect for a cozy family dinner or a fun weekend meal with friends!
Why make this recipe
Making this spaghetti carbonara is not just about great taste; it’s also quick and easy. You can whip it up in no time, and it’s always a crowd-pleaser. Plus, you get that rich, comforting flavor that makes you feel right at home.
How to make Next level spaghetti carbonara
Ingredients :
- 1 tbsp olive oil
- 150g rindless unsmoked fatty pancetta or guanciale, finely chopped
- 1 garlic clove, bashed
- 200g spaghetti or fettuccine
- 4 good quality egg yolks (2 of them are optional)
- 50g parmesan, finely grated
- A few drops of truffle oil (optional)
Directions :
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First, warm your serving dishes in a low oven or in the microwave. Heat the oil gently in a large, shallow pan. Fry the guanciale or pancetta and garlic for 10 mins, or until all the fat has rendered off and the meat is golden and crisp. Remove and discard the garlic clove, then turn off the heat.
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Bring a large pan of salted water to a simmer and cook the pasta until it’s al dente (about a minute less than the pack instructions). Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.
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Using kitchen tongs, lift the pasta from the water into the pancetta pan along with any dripping water. Use a wooden spoon to stir it into the rendered fat. If the pan looks dry, add a small ladleful of pasta water and mix it in. Keep adding until you see a little pasta water at the bottom of the pan – you’ll be surprised how much will be absorbed.
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Working quickly, tip the beaten yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan and beat again. If at any time it’s becoming claggy or starting to scramble, pour in a little more water. If you’ve added too much, stir the pasta over the lowest heat for a few moments. You’re aiming for a smooth sauce that is the consistency of double cream. Season with a couple of pinches of ground black pepper and taste for salt.
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Transfer the pasta to the warmed serving dishes, scatter over the remaining parmesan, and nestle the last two egg yolks on top, if using. Season them with some salt and pepper, and drizzle over the truffle oil, if you have it, just before serving.
How to serve Next level spaghetti carbonara
Serve your spaghetti carbonara hot, right after cooking. It pairs well with a simple salad and some crusty bread. A glass of white wine also makes it extra special!
How to store Next level spaghetti carbonara
If you have leftovers, let the pasta cool down and then store it in an airtight container in the fridge. It’s best eaten fresh, but you can keep it for up to two days.
Tips to make Next level spaghetti carbonara
- Use good quality pasta for the best flavor.
- The key is to work quickly when mixing in the egg yolks to create a creamy sauce.
- Adjust the amount of cheese and pepper according to your taste.
Variation (if any)
You can add vegetables like peas or spinach for extra nutrition. Some folks like to swap in different cheeses or add a bit of lemon zest for a fresh twist!
FAQs
1. Can I use bacon instead of pancetta?
Yes, you can use bacon, but it will change the flavor slightly. Pancetta or guanciale is traditional for a reason!
2. What if I don’t have truffle oil?
No worries! You can skip the truffle oil or use a drizzle of olive oil instead.
3. Can I make this dish ahead of time?
It’s best enjoyed fresh, but if you need to make it ahead, store the pasta and sauce separately and combine just before serving.